Roger Morris thinks wine points are a sham. But he's also seen the profound impact that points have had on the US wine market - and he thinks it’s been positive.

On Wednesday, 9 October, California's electricity was shut off in a series of rolling blackouts. Jeff Siegel found out what happened next.

It's easy to focus solely on wine quality if you have an independent income, says Robert Joseph. What are the choices for everybody else?

Robert Joseph identifies the three people and their inventions that created the modern world of mine - and none of them had anything to do with winemaking.

Succession planning is one of the major issues facing the global wine industry. Felicity Carter looks at how one French winery is handling it.

Consumers are beginning to demand low-alcohol options. Darren Smith speaks to ConeTech about where the technology is up to.

The president and CEO of Delicato Family wines has presided over the rapid growth and expansion of the company. Felicity Carter speaks to Chris Indelicato.

The way that wine is offered in restaurants is confusing and bound to lead to problems, says Robert Joseph.

The craze for sparkling wine shows no signs of slowing down, creating demand in new markets. Sophie Janinet reports on a bubbles-only bar in Sacramento, California. 

What is the proper role of the wine critic? Is it more than simply reviewing bottles? Eric Asimov, Chief Wine Critic of The New York Times, shares his wine writing philosophy.

Winemakers are hit with constant requests for product information. Felicity Carter reports on a better way to answer the demands.

When Claudia Masüger arrived in China with a dozen bottles of wine, she had no idea what was in store. Markus Hungerbühler charts her rise.

A winery located near a Russian seaside resort has well-connected new owners. Anton Moiseenko pays a visit.

Coffee and wine have a lot in common. Anton Moiseenko looks at how the Illy family are investing in both.

Supermarkets have dominated retail wine sales in Ireland but new regulations mean changes are in store. James Lawrence asks experts what it takes to break into the market.